Sweet Baby Bell Pepper Poppers

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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about 1 dozen mini bell peppers halved and seeded
6 oz cream cheese (I used reduced fat)
1 1/2 cup shredded cheese (I used about half and half mozzarella and sharp cheddar)
1 tsp garlic powder
1/2 tsp paprika
1 tsp cumin
1 cup panko crumbs
2 eggs
3-4 Tbsp flour

Directions

Preheat oven to 350 degrees.

In a small bowl, mix together the cream cheese, shredded cheese, and spices.

In a low dish, whisk the eggs slightly until combined. Put the flour and panko crumbs in two separate dishes.

Fill each bell pepper halve with about 1 Tbsp of the cheese mixture. Dredge lightly in the flour, then dip in the egg wash, and then firmly press into the panko crumbs. Place on a slightly greased baking sheet.

Bake the poppers for about 30 minutes. Mine weren’t quite golden brown at that point, so I turned on the broiler in my oven to high and let them sit on the 2nd highest setting for 1 minute to crisp up a bit more.

Serve while hot! These are much better when they are still hot, though they are ok at room temperature.